Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, mahamri - kenyan coastal breakfast meal. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mahamri - Kenyan coastal breakfast meal Recipe by Joan - Cookpad Mahamri - Kenyan coastal breakfast meal Mahamri is Kenyan coastal Swahili meal that is always have unique taste. The spices in them blend well and it tastes gre. more Nobody turns down a mouth-watering delicacy, it there is then you need to taste the traditional Swahili doughnut for a change of perspective. Mahamri (also sometimes called mandazi) is a popular coast dish common at the Kenyan coast and in Tanzania. They are a spongy and sweet-tasting golden brown doughnut of either triangular or square shape.
Mahamri - Kenyan coastal breakfast meal is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mahamri - Kenyan coastal breakfast meal is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook mahamri - kenyan coastal breakfast meal using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mahamri - Kenyan coastal breakfast meal:
- Take wheat flour
- Get sugar
- Take Tui (coconut milk)
- Get Cardamon (iliki)
- Take yeast
They are made from wheat flour and usually fried until golden brown. Mahamri is Swahili donuts popular in the coastal region in Kenya. It is similar to the Maandazi but it is hollow and is made from yeast. This is a staple breakfast among the Swahili and it is usually accompanied by mbaazi (pigeon peas) in coconut milk.
Steps to make Mahamri - Kenyan coastal breakfast meal:
- Extract the cardamon seeds from the pods
- Beat them up in a pounder till soft and smooth
- Take the yeast and put in warm water for ten minutes. Add into the floor. Mix well
- Add cardamon and sugar. Mix well
- Add the coconut oil little by little and start kneading. Ensure the dough is smooth. Let it rest until it doubles. Punch it down. Divide into 4 parts
- Roll each and cut into 4 parts
- Fry them in low heat. Flip them while frying
- Serve them with hot tea or any drink of your choice
It is similar to the Maandazi but it is hollow and is made from yeast. This is a staple breakfast among the Swahili and it is usually accompanied by mbaazi (pigeon peas) in coconut milk. A good mahamri has to be soft and hollow for a good scoop when eating it with the mbaazi. A true coastal tradition passed on generation by generation, and still going on up to date. Mbaazi is made of pigeon peas cooked in coconut milk, while Mahamri (Mahambri) is a Swahili delicacy eaten with other meals to compliment the taste.
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